Review for 'Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix. Effect of processing, storage and in vitro digestion on bioactivity'

Autor:	Francisca Bravo
Rok vydání:	2020
Předmět:	Chromatography Chemistry In vitro digestion Encapsulation (networking)
DOI:	10.1111/ijfs.14964/v1/review3
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7cd461d5b891e3dd79aa17a2bd2fd469 https://doi.org/10.1111/ijfs.14964/v1/review3 Zobrazit plný text záznamu